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3
SPONGE CAKE
Ingredients:
1. Preheat the oven to 190°C.
2. Grease and line a deep 23cm round cake tin.
3. Put everything into the bowl, mix on speed ‘1’ for 30 seconds, then on speed ‘2’ for 3
minutes or until combined.
4. Pour the mixture into the cake tin, and bake in the centre of the oven for 50-60 minutes.
5. Before removing the cake from the oven, test to see if it’s done. Pierce the centre of the
cake with a skewer. If no mixture sticks to it, the cake is cooked.
6. Turn the cake onto a wire tray and allow to cool.
7. Cut in half with a serrated bread knife. Spread the lower half with the jam and top with
cream. Top with other half of sponge and serve.
BEATER
BEATER
VANILLA BEAN BUTTER CAKE
Ingredients:
125g butter
100g caster sugar
1 vanilla bean pod
2 eggs
125g self raising our
1 tbsp milk
1. Preheat the oven to 180°C.
2. Grease two 18cm straight sided sandwich tins and line with greaseproof paper.
3. Split the vanilla pod, and scrape out the seeds with a knife. Put the butter, sugar and
vanilla seeds in the bowl, and beat on speed ‘1’ for a few seconds. Add one of the eggs,
mix well on speed ‘2’, and then add half the our. Repeat, adding eggs and our until all
the ingredients are combined and smooth in texture.
4. Divide into the two tins and bake in the centre of the oven for 20-25 minutes.
5. Cool on a wire rack. Fill with butter cream or whipped cream and jam.
500g plain our
1 tbsp baking powder
250g soft butter or margarine
125ml milk
250g sugar
Pinch of salt
2 drops vanilla essence
50g strawberry jam
4 eggs
200g whipped cream
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